| 摘要 |
PURPOSE:To obtain the title tasty 'MISO' having a high nutritive value and fit for palatability of modern people, by dipping washed and drained unpolished rice and soybean in a specific soup stock, permeating the soup stock, heating, boiling or steaming the unpolished rice and soybean, passing the resultant unpolished rice and soybean through a chopper, adding rice KOJI (yeast), mixing common salt after the lapse of several days and aging the resultant material. CONSTITUTION:Unpolished rice in an amount of 10-13kg and 3-5kg soybean which are respectively sufficiently washed with clean water are thoroughly drained and placed in a container. On the other hand, sea tangle is dipped in an adequate amount of water for a given time and 3-5% (based on the total weight of the unpolished rice and soybean) dried small sardines or dried bonito is mixed therein and boiled to take out active components and prepare a soup stock. The above-mentioned soup stock in the same volume as that of the afore-mentioned unpolished rice and soybean as a dipping solution is then added to a container containing the above-mentioned unpolished rice and soybean, allowed to stand for 1-2 days and sufficiently permeated. The resultant material is heated, boiled or steamed in a high-pressure vessel, etc. The boiled or steamed raw material is then passed through a chopper and 10-13kg rice KOJI (yeast) is placed therein and sufficiently stirred with a stirrer. After the lapse of 2-3 days in a place at ordinary temperature, 3-5kg common salt is mixed and the obtained material is stirred, allowed to stand and aged in a chamber at ordinary temperature for about 6 months. |
